Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Tongues may play tricks on you.
There was a big controversy in Japan few years back where kaiten-sushi
restaurants would serve Tilapia disguised as red snapper.
(Red snapper is like 10 or 20 times more expensive compared to Tilapia).
The host nation of sushi ate those Tilapias up for years thinking that they were red snappers.
I've eaten the two side by side and they taste very similar indeed.

On another note, I've seen people use yanagiba for carving meat on at least two different demonstrations.
Is that common thing to do now?
I just use my flexible carving knife, but I might have to bring out the big boy for next roast beef day or Thanksgivings.

Did anybody else cringe at 5:53 when he scraped the tip across the board when he cut the skin? This has to be one of the worst filet jobs I have ever seen. And that is including a particularly nasty occasion back in culinary school when a fellow student thought it would be a brilliant idea to filet a fish with their $5 serrated knife she bought from wal-mart.